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Chocolate Icebox Cake

This Chocolate Icebox Cake is a decadent yet effortless dessert that layers crisp chocolate cookies with billowy whipped cream. After an overnight rest in the refrigerator, the cookies transform into tender, cake-like layers that melt into the cream, creating a dessert that feels indulgent without being heavy. With its clean layers and timeless flavor, this is a make-ahead treat that brings nostalgia and delight to every table.
Print Recipe
Prep Time 25 minutes
Chilling Time 8 hours
Total Time 8 hours 25 minutes
Servings 12

Ingredients
  

  • 3 cups cold heavy cream
  • ½ cup powdered sugar
  • 2 teaspoons pure vanilla extract
  • 1 ½ 13.1 oz packages thin chocolate sandwich cookies (such as Oreo Thins)
  • 2 extra cookies for garnish

Instructions
 

  • Line an 8×4-inch loaf pan with plastic wrap, leaving extra overhang on all sides.
  • In a large bowl, whip the cream on medium speed for 2 minutes. Add sugar and vanilla, then beat until medium peaks form. Set aside 1 cup of cream in the fridge for topping later.
  • Spread a thin layer of cream across the bottom of the prepared pan.
  • Add a layer of cookies, breaking some if needed to fit. Spread about ¼ of the cream on top.
  • Repeat layers of cookies and cream until you’ve used all the cream, finishing with a cookie layer on top.
  • Fold the plastic wrap over the top and refrigerate for at least 8 hours (overnight for best results).
  • Unwrap and invert the cake onto a serving platter.
  • Spread the reserved whipped cream over the top. Crush the reserved cookies and sprinkle them over as garnish.
  • Slice and serve chilled.

Notes

  • Use a serrated knife for cleaner slices.
  • For a mocha variation, add 1 teaspoon espresso powder to the whipped cream.
  • Don’t skip the overnight chill—it’s what makes the cookies transform into cake-like layers.
  • Garnish with chocolate shavings or fresh berries for extra flair.
  • Store leftovers covered in the fridge for up to 3 days.